1 1/4 cups water
1/4 cup shortening
3 tablespoons sugar
1 teaspoon salt
1 package dry yeast
1 egg, beaten
3 1/2 cups all-purpose flour


Combine water, shortening, sugar, and salt in a small saucepan; cook, stirring constantly until shortening melts. Let cool to lukewarm (105-degrees to 115-degrees). Dissolve yeast in the mixture. Add egg; mix well. Stir in flour. 

Spoon dough into greased muffin pans, filling half full. Cover and let rise in a warm place (85-degrees), free from drafts, 1 hour or until doubled. Bake at 425-degrees for 12 to 14 minutes or until golden brown. 

Yield: 15 rolls. 

Lorene Dinwiddie
Shallowater, Texas

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